Failure to Serve Hot Food at Required Temperature
Penalty
Summary
The facility failed to provide food that was palatable, attractive, and at a safe and appetizing temperature for one test tray reviewed during a lunch service. Observation of a test tray revealed that the lunch entrée alternative, ribs, was served at 120°F, which is below the facility's required serving temperature of 140°F as stated in their policy. Multiple staff interviews confirmed that hot foods are expected to be served at or above 140°F to ensure satisfaction and safety for residents. Staff members, including dietary personnel, CNAs, and the DON, acknowledged their roles in ensuring food is served at the correct temperature and recognized that food below the required temperature could result in residents not eating their meals or potential illness. Record review of the facility's Dietary Services Policy and Procedure Manual confirmed the requirement for all hot foods to be cooked and held for service at temperatures of 140°F or above. The deficiency was identified through direct observation, temperature measurement, and staff interviews, which collectively demonstrated a failure to adhere to the established policy for serving hot food at the appropriate temperature.